This course features nose-to-tail butchery, including a discussion of various ways to use different cuts. During this interactive demonstration, a whole hog is broken down to explain the various cuts of meat and the nuances of traditional American butchery.
We will talk through the process and live demo the butchery of some of our Marble Creek hogs. We will also walk through how make trim and fat for making sausage. We will then teach you how to make both ground sausage (breakfast) and link sausage (bratwurst). We will also include an optional section on hog slaughtering in which we will cover the gear and process for a small farm to utilize.
This class runs from 11 - 2 and includes a lunch of slow-roasted pork shoulder, along with sides and beverages. Participants will take home an equal share of the meat we processed including chops, butts, a pack of bacon, and sausage.
$100/person. Class held at Marble Creek Farmstead - 514 Odena Rd N, Sylacauga, AL 35150.
No refunds but if you cannot come after purchase, you can transfer it by just letting us know. Also, if you do not have someone else, we can try and sell it for you after your contact us to let us know. If we do, we will refund you.